Eggplant Lasagna With Beef (Printable Recipe)
Tender eggplant layers with beef, ricotta, and cheese—low carb comfort at its best.
# Ingredients You'll Need:
→ Roasted Eggplant
01 -
20 oz eggplant, sliced 1/4 to 1/2 inch thick lengthwise
02 -
2 tbsp olive oil
03 -
1/4 tsp sea salt
04 -
1/4 tsp black pepper
→ Meat Sauce
05 -
1 tsp olive oil
06 -
2 cloves garlic, minced
07 -
1.5 lb ground beef
08 -
1 tsp sea salt
09 -
1/2 tsp black pepper
10 -
1.5 cups marinara sauce
11 -
1 tbsp Italian seasoning
→ Cheese Filling
12 -
8 oz ricotta cheese
13 -
1/2 cup grated parmesan cheese
14 -
1 large egg
→ Cheese Topping
15 -
2 cups shredded mozzarella cheese
# Steps to Follow:
01 -
Preheat oven and slice eggplant using a mandoline. Arrange slices on a parchment-lined baking sheet, brush with olive oil, season with salt and pepper, and roast until tender. Pat dry if needed.
02 -
Heat olive oil in a skillet. Saute garlic, then cook ground beef with salt and pepper. Stir in marinara and Italian seasoning. Simmer to thicken slightly.
03 -
In a bowl, combine ricotta cheese, parmesan cheese, and egg. Mix until smooth and set aside.
04 -
In a baking dish, layer roasted eggplant, meat sauce, dollops of cheese filling, and shredded mozzarella. Repeat for a second layer.
05 -
Bake until cheese is melted and golden. Garnish with fresh basil or parsley before serving.
# Extra Tips:
01 -
Use a mandoline for even eggplant slices and better layering.
02 -
Salt and drain large eggplants to reduce bitterness.
03 -
You can substitute ground turkey or chicken for beef.
04 -
Add more marinara for a saucier texture if preferred.
05 -
Cottage cheese can replace ricotta; blend for smooth texture.